Snickerdoodle Cookies

Prep: 15 mins

Cook: 18 mins

Total: 33 mins

Servings: 48 servings

Yield: 48 cookies

Old-fashioned cinnamon snickerdoodle cookies are always a hit, especially around the fall and winter holidays. A classic sugary cinnamon coating surrounds a soft, chewy cookie that is impossible to resist. The cookie itself is similar to a sugar cookie, but with one major difference—cream of tartar and baking soda are used instead of baking powder. The acidic cream of tartar gives the cookie its distinctive tanginess.

The snickerdoodle cookie recipe super easy to make, too. Just beat the butter and sugar for a minute or two, then add the remaining ingredients. The cookie dough is easy to shape and roll in the cinnamon-sugar coating, and there’s no chilling required. Your first batch of cookies will be ready to eat in under 20 minutes!

If you wonder about the history of this special cookie, the earliest mention of snickerdoodles in print was in the late 1800s. It is believed snickerdoodles originated in New England, and the first cookies may have contained fruit and nuts. As for the cookie's whimsical name, no one is certain. Some say the name might have come from German cinnamon rolls known as Schneckennudeln. Whatever the origin, the word snickerdoodle is almost as much fun to say as it is to eat.

«These easy-to-make snickerdoodle cookies come together quickly and are so scrumptious! They strike the perfect balance between soft and chewy, are perfectly sweetened, and are warm with cinnamon. You’ll definitely want to keep a stash of this dough on hand for when the craving hits.» —Kayla Hoang

A Note From Our Recipe Tester

Ingredients

For the Cinnamon Sugar Coating:

4 tablespoons sugar
1 tablespoon ground cinnamon

For the Cookies:

2 3/4 cups (340 grams) all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, softened
1 1/2 cups (297 grams) sugar
2 large eggs
2 teaspoons vanilla extract

Steps to Make It

Gather the ingredients
Preheat the oven to 375 F and grab two ungreased or parchment paper-lined baking sheets.
Combine the 4 tablespoons of sugar and 1 tablespoon of cinnamon in a small bowl; stir to blend. Set aside.
Combine the flour, cream of tartar, baking soda, and salt in a bowl; mix the dry ingredients with a spoon or whisk until thoroughly blended; set aside.
Beat the butter and 1 1/2 cups of sugar together in a mixing bowl with an electric mixer, for about 1 to 2 minutes, until smooth. Add the eggs and vanilla and beat until well blended. Add the dry ingredients and stir until combined.
Shape the dough into small balls about 1 inch in diameter (about 1 tablespoon) and roll them in the cinnamon-sugar mixture. Arrange the cookie dough balls on the baking sheets.
Bake the snickerdoodles in batches for about 8 or 9 minutes for soft cookies, or about 11 minutes for firmer, crisper cookies.

Tips

Cream of tartar gives snickerdoodles their characteristic tanginess. If you don’t have cream of tartar, omit both the cream of tartar and baking soda and replace them with 2 teaspoons of baking powder. The cookies won’t have that unique tangy flavor, but they will still be delicious.
The recipe makes about 4 dozen cookies. Double or triple the recipe for a bake sale or party, or cut the ingredients by half to make 2 dozen.
Because cream of tartar is used sparingly in baking, make sure it is not stale. Even if it is a few months past its expiration date, it might be fine. To test it, add 1/2 teaspoon of cream of tartar to about 1/2 cup of warm water. Add about 1/8 teaspoon of baking soda. If it foams vigorously, it should work just fine.

Recipe Variations

The cookie recipe calls for butter, but feel free to replace it with all or part plain or butter-flavored vegetable shortening.
For nut snickerdoodles, fold about 1/2 to 1 cup of chopped pecans or walnuts into the cookie dough.
Swap out 1/2 cup of the sugar with 1/2 cup of packed light brown sugar.
For mixed spice flavor, add about 1/2 teaspoon of nutmeg to the cinnamon-sugar mixture.

How to Store Snickerdoodles

Snickerdoodles disappear quickly, but if you have leftover cookies, store them at room temperature in an airtight container or zip-close bag for 3 to 4 days.
Freeze snickerdoodles baked or unbaked. To freeze snickerdoodles unbaked, shape the dough balls (without the cinnamon coating) and place them on a baking sheet; once frozen solid, place them in a container or freezer bag and freeze for up to 3 months. On baking day, roll the dough balls in the cinnamon-sugar mixture and arrange them on baking sheets—let them stand at room temperature for about 15 to 20 minutes and then bake as directed.
Wrap baked cookies well or place them in a zip-close freezer bag; freeze them for up to 3 months.

Why are my snickerdoodles puffy?

If your snickerdoodles came out puffy you may have added too much flour.

Why do my snickerdoodles go flat?

Overmixing the butter and sugar can cause cookies to spread more. Beat them together until smooth and creamy, about 1 to 2 minutes.
If you want your snickerdoodles to be a little thicker, try chilling the dough for an hour before shaping and baking the cookies. Or arrange the cinnamon-coated cookie dough balls on the baking sheet and place them in the freezer for 5 or 10 minutes before baking.
Butter spreads more than shortening. If you want thicker cookies, try replacing some of the butter with vegetable shortening.

Nutrition Facts
Servings: 48
Amount per serving
Calories	92
% Daily Value*
Total Fat 4g	5%
Saturated Fat 2g	12%
Cholesterol 18mg	6%
Sodium 52mg	2%
Total Carbohydrate 13g	5%
Dietary Fiber 0g	1%
Total Sugars 7g
Protein 1g
Vitamin C 0mg	0%
Calcium 5mg	0%
Iron 0mg	2%
Potassium 33mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.